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Lemon chicken orzo
The orzo cooks right in the pan with the chicken and vegetables, soaking up all the flavour. One pan, gentle to make, and comforting to eat.
Photo coming soon
Serves: 4Time: 30 min
One panProtein-containing
Ingredients
4 servings
- 1 tbsp olive oil
- 4 chicken thighs (boneless, skinless, cut into chunks)
- 1 onion (chopped, or use frozen chopped onion)
- 1 courgette (diced)
- 300 g orzo pasta
- 750 ml chicken stock (from 1 stock cube)
- 1 lemon (zest and juice)
- salt and black pepper (to taste)
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Method
- 1Heat the oil in a large pan over a medium heat. Add the chicken and cook for 5 minutes until sealed all over.
- 2Add the onion and courgette and cook for another 4 to 5 minutes until softened.
- 3Stir in the orzo, then pour in the stock. Bring to a simmer.
- 4Cook for 12 to 15 minutes, stirring now and then, until the orzo is tender and most of the liquid has been absorbed.
- 5Stir through the lemon zest and juice, season to taste, and serve.
Tip: if the pan looks dry before the orzo is cooked, add a splash more stock or water.
Serving idea: a scattering of grated cheese on top is a nice finish.
Thyroid-aware, not thyroid-curing. These recipes are general ideas, not a treatment or a diet plan, and nothing here constitutes medical or dietary advice. If you have specific dietary needs, speak to your clinician or a registered dietitian.